WCK celebrates our 7th annual Dine-N-Dash!
Last night, Chef José Andrés and World Central Kitchen hosted the 7th annual Dine-N-Dash in our hometown of Washington, DC! More than 3,200 WCK supporters joined us for an evening full of food, drinks, and fun. And in our most successful event to date, Dine-N-Dash raised funds to directly support both WCK’s emergency relief efforts around the world and our long-term programs in the Caribbean and Central America.
Attendees dined and dashed at 36 of DC’s best restaurants in three different neighborhoods including Penn Quarter, 14th Street, and The Wharf. Also joining us for the evening were special guest chefs Hugh Acheson, Kwame Onwuachi, Antonia Lofaso, Brooke Williamson, and Chris Cosentino.
In addition to the 36 restaurants, guests headed to WCK House at DC’s National Union Building. WCK House examined the different aspects of WCK’s work over the last year through photo, video, virtual reality, and of course food and drink.
Guests learned about our relief efforts including responses to wildfires in California, hurricanes in the Carolinas and Florida, the US Federal government shutdown in January, our ongoing effort in Mozambique following Cyclone Idai, and more. Through virtual reality, attendees were able to see what it is like on the ground during a relief effort, including in Colombia, where our Chef Relief Team has served nearly 450,000 meals to date to Venezuelan refugees.
In addition to emergency response efforts, guests were able to get an inside look into some of our long-term programs in Puerto Rico and Haiti. To highlight our Plow to Plate grant program, we showcased the first indoor vertical farming enterprise in Puerto Rico and the Caribbean, operated by Grupo Vesan, a Plow to Plate grantee.
We also served a cocktail made with a passionfruit pulp juice shipped directly into DC from Pura Parcha, another Plow to Plate grantee!Guests were also able to meet Kervens, a recent graduate from WCK’s culinary school in Haiti, Ecole des Chefs. He chatted with attendees about his experience in school and his current internship in a restaurant in Detroit, Michigan.
The evening then ended at the VIP after-party at Union Stage where guests continue to enjoy bites and drinks while City of the Sun performed. Thank you to all the participating restaurants, volunteers, sponsors and guests who attended. We look forward to seeing you next year!